Inspiration Guide

19ninjakitchen.com
LOADED BAKED POTATO SOUP
DIRECTIONS
1. In a medium pot, add the potatoes and cover completely
with water. Boil for 15 minutes or until fork-tender. Drain
and set aside.
2. Place a large pot over medium heat. Once hot, add the bacon
and cook until crisp and golden brown, about 5 minutes.
Transfer to a paper-towel-lined plate. Remove all but
2 tablespoons of bacon grease from the pot.
3. Add the onion, garlic, and butter to the pot with the
bacon grease. Cook over medium heat until softened,
about 5 minutes.
4. Once softened, add the flour to the pot and cook for
2 minutes, stirring occasionally. Add the chicken broth
to the pot and stir until the flour is dissolved. Stir in the
half-and-half and sour cream until combined.
5. Add the reserved potatoes and desired amount of salt
and pepper.
6. Assemble the immersion blender attachment on the power
base. Submerge the blender head in the mixture.
7. Press and hold the power button to blend for about 2 minutes
or until desired consistency is achieved. Use an up-and-down
motion while blending. Make sure to tilt the blade away from
your body and stop any time the vents of the blender head
are no longer submerged.
8. When blending is complete, remove immersion blender
from the pot and stir in the cheese. To serve, ladle the soup
between bowls and top with reserved bacon, green onions,
and cheese as desired.
INGREDIENTS
4 large russet potatoes (2 pounds),
peeled, cut into 1-inch cubes
6 slices bacon, cut into
1
/2–inch pieces
1 large white onion, peeled, small diced
3 cloves garlic, peeled, minced
2 tablespoons unsalted butter
1
/4 cup all-purpose flour
3 cups chicken broth
2 cups half-and-half
3
/4 cup sour cream
2 cups shredded cheddar cheese,
plus extra for garnish
Kosher salt, as desired
Ground black pepper, as desired
5 green onions, thinly sliced
PREP: 20 MINUTES
COOK: 30 MINUTES
MAKES: 4–6 SERVINGS (APPROX. 2 CUPS PER SERVING)
ACCESSORIES: IMMERSION BLENDER ATTACHMENT
SOUPS, SNACKS,
AND SIDES
IMMERSION
BLENDER